You can coat poached eggs, vegetables, fish or white meats with this sauce, then lightly brown them under a hot grill. Or mix with macaroni to make a classic macaroni cheese. The sauce will keep in an airtight container in the fridge for a couple of days; reheat in a bain-marie to serve.
SERVES 4–6
30g butter
30g plain flour
500ml cold milk
A pinch of freshly grated nutmeg (optional)
3 egg yolks
50ml double cream
100g Gruyère, Emmenthal or Cheddar, finely grated
Sea salt and freshly ground white pepper
First make a béchamel. Melt the butter in a small, heavy-based saucepan over a low heat, then add the flour. Stir with a whisk and cook gently for 2–3 minutes to make a white roux.
Pour the cold milk on to the roux, whisking as you do so, and bring to the boil over a medium heat, whisking constantly. When the sauce comes to the boil, lower the heat and simmer gently for about 10 minutes, stirring frequently. Season to taste with nutmeg, salt and white pepper.
Mix the egg yolks and double cream together in a bowl, then pour the mixture into the béchamel, whisking all the time. Let the sauce bubble for about 1 minute, whisking continuously, then take the pan off the heat and shower in the grated cheese. Stir until melted, then taste and adjust the seasoning if necessary.
Either serve immediately or, if necessary, keep the sauce warm in a bain-marie, dotting a few flakes of butter over the surface to stop a skin from forming.